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<title><![CDATA[EC21 Product Catalogs - organic gas]]></title>
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<title><![CDATA[Calcium Stearoyl Lactylate(CSL)]]></title><link><![CDATA[https://y1z0l0.en.ec21.com/Calcium_Stearoyl_Lactylate_CSL--11940346_11940349.html]]></link><description><![CDATA[gas-holding capability of dough, increase volume of the bread and steam bread and improve the organization and structure. It can react with amylose to delay and prevent the food aging. It can make it]]></description><pubDate><![CDATA[20240729]]></pubDate></item>
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<title><![CDATA[Diacetyl Tartaric Acid Esters of Mono and Diglycerides DATEM]]></title><link><![CDATA[https://zql155421.en.ec21.com/Diacetyl_Tartaric_Acid_Esters_of--11958070_11958084.html]]></link><description><![CDATA[gas-holding capability of dough effectively, reduce its softening degree, increase volume of bread and steam bread, and improve their organization and structure.
(2) It can react with amylose to dela]]></description><pubDate><![CDATA[20240627]]></pubDate></item>
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<title><![CDATA[Europe Standard Food Emulsifier Diacetyl Tartaric Acid Esters of Mono and Diglycerides]]></title><link><![CDATA[https://lijidang.en.ec21.com/Europe_Standard_Food_Emulsifier_Diacetyl--5563203_5564144.html]]></link><description><![CDATA[gas-holding capability of dough effectively, reduce its softening degree, increase volume of bread and steam bread, and improve their organization and structure.
(2) It can react with amylose to dela]]></description><pubDate><![CDATA[20221107]]></pubDate></item>

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